Food Science Laboratory

Catalog description

NFS 3321. Food Science Laboratory. Principles of food science in a laboratory setting to include fundamental concepts of food processing and preparation and new product development; major and minor food constituents including carbohydrates, proteins, lipids, emulsions, foams, gels, and water are examined with respect to their physical, chemical, and functional properties, along with basic analytical techniques. Co-requisite: NFS 3323 . Three laboratory hours a week. Credit: One hour.